Annabel Mehran
The low oven temp and long bake time allow these nuts to take on rich flavor without burning.
Recipe information
Yield
Makes 4 cups
Ingredients
6
tablespoons unsalted butter, melted
2
teaspoons Worcestershire sauce
1¼
teaspoon kosher salt
½
teaspoon garlic powder
½
teaspoon mustard powder
½
teaspoon hot sauce
¼
teaspoon cayenne pepper
4
cups pecans (about 1 pound)
Need to make a substitution?
Preparation
Step 1
Preheat oven to 300°. Whisk butter, Worcestershire sauce, salt, garlic powder, mustard powder, hot sauce, and cayenne in a medium bowl. Add pecans and toss to coat. Spread out in a single layer in a large cast-iron skillet or on a rimmed baking sheet and roast, tossing occasionally, until pecans are well toasted and spices are fragrant, 25–30 minutes. These are pretty great served warm, or let cool.
Step 2
Do Ahead: Pecans can be made 2 days ahead. Store tightly wrapped at room temperature.
Nutrition Per Serving
For 8 servings
½ cup per serving: Calories (kcal) 470 Fat (g) 50 Saturated Fat (g) 9 Cholesterol (mg) 25 Carbohydrates (g) 8 Dietary Fiber (g) 6 Total Sugars (g) 2 Protein (g) 5 Sodium (mg) 320